• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Little And A Lot logo

  • Recipes
  • RV Life
  • About Rebecca
    • Work With Me
  • Meal Plans
    • Meal Plan FAQs
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Full Time RV Living
  • About Rebecca
  • Weekly Meal Plans
  • Weekly Meal Plan FAQs
  • Privacy Policy
×

Home » Salads

Cornbread Salad with Italian Sausage & Tomatoes

Published: Apr 26, 2018 · Modified: Feb 15, 2022 by RebeccaBlackwell · This post may contain affiliate links · Leave a Comment

124 shares
  • Share
  • Tweet
Jump to Recipe·Print Recipe

This cornbread salad starts with cubes of Jalapeño Cheddar Cornbread dried in the oven then tossed with Italian sausage, cherry tomatoes, and spinach in a quick vinaigrette. It is a surprisingly delicious and unique meal that the whole family will love, even the biggest skeptics.

A plate of cornbread salad.

Jalapeño Cheddar Cornbread Salad with Italian Sausage and Fresh Tomatoes

I almost didn't create this recipe. I had some leftover Jalapeño Cheddar Cornbread​ hanging around and was thinking about how I might use it.

I had the idea to use it to create a version of Panzanella, an Italian bread salad that's typically made with French or Italian bread and tomatoes tossed in a simple vinaigrette.

But, the more I thought about it, the more I thought it probably wouldn't work. The only reason I gave it a go is because I had already purchased the other ingredients. And let me tell you. I am SO glad I did. Panzanella is delicious in its own right, but this cornbread version really kicks it up a notch.

Cornbread cubes and a bowl of sausage and tomatoes for cornbread salad

The foundation of this salad is the Jalapeño Cheddar Cornbread​, giving it a cheesy, slightly spicy base. Since so much of cornbread salad is made up of, well, cornbread, it makes sense to use a super tasty version.

If you're making this as a part of Weekly Spring Meal Plan #2, you should have some leftover cornbread in your kitchen, reserved exactly for this salad.

If not, I encourage you to make a batch a day or two before you plan to make this salad, reserving half the pan for this purpose.

Alternately, you can use purchased cornbread from a local market or restaurant. Just try to get the most delicious, high-quality cornbread you can find.

A bowl of cornbread salad.

Plenty of other vegetables would be delicious tossed into this salad. So, if you have a few stray veggies in your refrigerator that you're not sure what to do with, toss them in, sautéing them first if you like.

This cornbread salad is best served at room temperature.

If you have any leftover, store the cornbread and sausage-vegetable mixture in separate containers, the cornbread at room temperature and the sausage-vegctable mixture in the refrigerator.

Bring the sausage-vegetable mixture to room temperature by zapping it in the microwave for 30 seconds or so at half power. Stir, test the temperature, and cook a few seconds longer if necessary.

A plate of cornbread salad.
A forkful of cornbread salad

Weekly Meal Plans that include Cornbread Salad with Italian Sausage and Fresh Tomatoes:

  • Weekly Spring Meal Plan #2
  • Weekly Winter Meal Plan #9

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of cornbread salad.

Cornbread Salad with Italian Sausage & Tomatoes


  • Author: RebeccaBlackwell
  • Total Time: 35 minutes
  • Yield: 4 servings
Print Recipe
Pin Recipe

Description

Jalapeño Cheddar Cornbread tossed with Italian sausage, cherry tomatoes, and spinach in a quick vinaigrette.


Ingredients

  • 4 heaping cups of large cornbread cubes - about ½ a pan of  Jalapeño Cheddar Cornbread
  • 1 tbsp + ⅓ cup extra virgin olive oil, divided
  • 1 lb ground Italian sausage, sweet or hot
  • 5 heaping cups spinach
  • 16 oz cherry tomatoes
  • 1 bunch green onions, white and light green parts sliced thin (discard dark green parts)
  • 1 cup fresh cilantro, chopped
  • 3 tbsp seasoned rice wine vinegar
  • ½ tsp each salt and pepper

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Cut the cornbread into ½ to 1-inch chunks and spread out on the baking sheet in one layer. Bake for 15-20 minutes until the cubes are a deep golden brown. Remove from the oven and allow to cool completely.
  2. While the cornbread is in the oven, heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble the Italian sausage into the pan and cook, stirring from time to time, until cooked through and none of the chunks of sausage are pink in the center.
  3. Add the spinach to the skillet along with the sausage. Let stand for a minute allow the bottom layer of spinach to wilt. Then gently toss with the sausage and cook for another minute or two until all of it is wilted. (If all 5 cups won't fit at once, add half, allow it to wilt in the pan, then add the other half.) Dump the mixture onto a plate or a bowl and allow to cool slightly.
  4. Cut the tomatoes in half and add to a large bowl along with the sliced green onions, and chopped cilantro.
  5. In a small bowl, add the ⅓ cup olive oil, rice wine vinegar, salt and pepper. Whisk vigorously to combine and then pour over the tomato mixture. Toss to coat the tomato mixture with the dressing.
  6. Add the cooked sausage to the tomato mixture and toss to combine.
  7. To serve, add 1 cup of cornbread cubes to a plate and top with sausage tomato mixture.

Notes

  • This salad is best served at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salads

Did you make this recipe?

Tag @littleandalot on Instagram and hashtag it #alittleandalot

Cornbread Salad with Italian Sausage and Tomatoes
5
« Pico de Gallo ~ Simple, Fresh Recipe
How To Make Homemade Pasta: A Picture Tutorial »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Rebecca Blackwell

Hi! I’m Rebecca, a recipe developer, food photographer, and full time RV nomad.

My husband Steve and I are digital nomads living in a 43-foot 5th wheel. Favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.

More about me →

Sign up for email updates

* indicates required

Top Recipes

  • Pork Carnitas Recipe ~ Instant Pot or Slow Cooker
  • Homemade Meatballs in Marinara Sauce {Italian Style Recipe}
  • Asian Short Ribs {Instant Pot, Slow Cooker, or Oven Braised}
  • Crispy Fried Potatoes {Country Potatoes}
  • Crispy Chile Rellenos ~ Fast, Easy, Extra Crispy Method
  • The BEST Green Chili with Pork Ribs and Hatch Chile
  • Indian Rice
  • Best Classic Meatloaf with Sausage

No Recipe Required

  • Simple Roasted Beets {No Recipe Required}
  • Crispy Corn Tortilla Quesadillas {No Recipe Required}
  • White Beans on Toast with Veggies and Greens
  • Roast Chicken Salad with Mango Lime Dressing

Quick and Easy

  • Za'atar Labneh with Crispy Garlic
  • Salmon Salad with Citrus Vinaigrette and Almond Salsa
  • Almond Salsa with Green Chiles
  • Grilled Lemon Rosemary Chicken in a Sugar and Salt Brine

Weekend Cooking

  • Black Bean Tostadas with Corn Salsa and Enchilada Cream
  • Lasagna Béchamel with Mushroom Ragù {Meatless}
  • Lasagna Bolognese with Parmesan Béchamel
  • Baked Potato Skins with Kimchi Mayo and Gochujang Sauce

Let's Get Lost

  • Let's Get Lost, March 2022
  • What is Boondocking?
  • Let's Get Lost, February 2022
  • Let's Get Lost, January 2022

Footer

↑ back to top

A Little and A Lot

  • Privacy Policy
  • About Rebecca
  • RV Life
  • Recipes
  • Meal Plans

Recipes

  • Quick and Easy
  • Weekend Cooking
  • Soups and Stews
  • Dinner Recipes
  • Lunch Recipes

Sign Up for Email Updates

* indicates required

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

124 shares